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My Dad’s Rolls

Dad's Yeast Rolls...none better!

Dad’s Yeast Rolls…none better!

It’s been decades since I’ve had a yeast roll made by my Dad. Well, he IS 88 years old and hasn’t really cooked in many years, to my knowledge. There was a time when he did, from time to time. In fact, I got really tired of his Shrimp Fried Rice (though it was really good!). His rolls were always welcome though. I tried to Google a recipe last thanksgiving and that recipe failed pretty miserably. So, I asked for the recipe soon after. What I got was an old recipe notecard with ingredients and pretty sparse instructions. I don’t know where the recipe originated. The card says to cut the dough in strips, stack in 3’s and “cut 1/2 inch and butter”. That’s not what my Dad did…I have no idea where he got his technique, but I like it. I’ll go over it in the recipe. Anyway, I made the recipe for the first time tonight and I feel like I have tasted my Dad’s rolls for the first time in decades. Kind of a big deal. Thanks, Dad!

Ingredients for Dad's Yeast Rolls.

Ingredients for Dad’s Yeast Rolls.

Dad’s Yeast Rolls

Dry ingredients:

4-1/2 cups All Purpose Flour

1/4 cup Sugar

1 teaspoon Salt

1/2 teaspoon Baking Soda

1/4 cup Crisco Shortening

1 pkg. Dry Yeast

Wet ingredients:

1/4 cup Water, warm

1 cup Buttermilk, lukewarm

2 Eggs, slightly beaten

Melted Butter for brushing

Directions: Proof the yeast in the warm water. Meanwhile, add the dry ingredients to a stand mixer with a paddle attachment. Blend the dry ingredients briefly. Add the Crisco and blend on medium speed until incorporated. Combine the wet ingredients and stir together. With the mixer running on medium speed, slowly add the wet ingredients to the dry ingredients.

The dough coming together.

The dough coming together.

When the dough comes together, switch to the dough hook attachment and run on low speed for 5 minutes, or until the dough is elastic and not sticky.

Low speed with the dough hook.

Low speed with the dough hook.

Grease the bowl or spray it lightly with nonstick spray. Put the dough back in the bowl, cover, and place in a warm draft-free place, until dough doubles in size, about 45 minutes to an hour.

Time to rise!

Risen!

Punch dough down…

Punching down the dough.

Punching down the dough.

…and roll out into a circle, about 1/4″ thick. Cut into 2″ circles.

Rolled and cut dough.

Rolled and cut dough.

Line a baking sheet with parchment. Fold the dough circles in half, using a slight pulling motion to stretch a little. Place on the baking sheet and brush with melted butter.

Folded and brushed with butter.

Folded and brushed with butter.

Heat oven to 400F and bake in the center of the oven for 12-15 minutes, until lightly browned. Remove from the oven and brush with melted butter again.

Baked and butter brushed again. Mmm!

Baked and butter brushed again. Mmm!

Serve warm! These rolls are great with jam/jelly or gravy, too. Enjoy!

 

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English Sticky Toffee Pudding

English Sticky Toffee Pudding

English Sticky Toffee Pudding

I recently had a snow day. After getting the kids squared away with going out to play, I decided to make some English Sticky Toffee Pudding. I had been put in the mood for ESTP when I had some nice English Strong Ale from a local, new brewery that specializes in “English inspired Ales”. I had ESTP several times while in England for a vacation several years ago…it quickly became a favorite and “must have”. Well, I found a two-pack commercially available product in the grocery store…in the Britsh Stuff section. It was okay, to satisfy an immediate craving, but it wasn’t as good as I knew it could be. So, I jumped on Pinterest and read several recipes and found one I liked…one that used American measurements and ingredients. My only edits were adding a little more molasses, because I only had light brown sugar and substituting Half’n’Half for heavy cream, in the sauce.

English Sticky Toffee Pudding

(found at http://www.lafujimama.com/2012/08/sticky-toffee-pudding/ . Further credits referenced there.)

Ingredients:

Sticky Toffee Pudding ingredients

Sticky Toffee Pudding ingredients

For the cake:

6 ounces chopped and pitted dates
1 cup water
1 teaspoon baking soda
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon sea salt
4 tablespoons softened butter
3/4 cup dark brown sugar, packed (or light brown and add 1 T. Molasses)
2 large eggs
1 teaspoon vanilla extract

For the Sauce:

2 cups heavy cream (or Half’n’Half)
1/2 cup dark brown sugar, packed (or light brown and increase molasses by 1 T.)
2 1/2 tablespoons molasses
1 pinch sea salt

Directions:

1. Preheat the oven to 350 degrees Fahrenheit and then grease an 8×8 square baking pan and line it with parchment paper.

Line your pan with parchment paper, about 10-1/2" square for an 8"x8"x2" pan

Line your pan with parchment paper, about 10-1/2″ square for an 8″x8″x2″ pan

2. Make the cake: Combine the dates and water in a sauce pan.  Bring the water to a boil, then remove the saucepan from the heat and stir in the baking soda, (It will foam up…don’t let it surprise you!) then set the saucepan aside.

Dates, brought to boil, baking soda added, stirred, set aside.

Dates, brought to boil, baking soda added, stirred, set aside.

3. Sift the flour, baking powder, and salt together into a bowl.

4. In a separate mixing bowl, using an electric mixer, beat the butter and brown sugar together until light and fluffy, scraping down the sides of the bowl with a spatula a few times.  Add the eggs, one at a time, and beat until combined. Next add the vanilla and mix until incorporated.

5. Add half of the flour mixture to the butter mixture and mix on low.  Then add all of the date mixture and mix to combine. Then finish by adding the remaining half of the flour mixture and mix until incorporated.

Mixing

Mixing

6. Scrape the mixture into the prepared baking pan and bake in the oven for about 35 minutes, or until the cake is springy in the middle. (Test with cake tester or skewer…should come out clean…or almost clean. Better to be slightly underdone than over.)

Into the oven!

Into the oven!

Let the cake cool for 20 minutes and then poke holes in it with a skewer.  While the cake is cooling prepare the toffee sauce.

Poke the cake and top with sauce.

Poke the cake and top with sauce.

Toffee Sauce

Toffee Sauce

7. Make the toffee sauce: Combine all the sauce ingredients in a sauce pan and bring to a boil.  Let the sauce boil until it thickens and coats the back of a spoon.

8. Pour 1 cup of the sauce over the cake and let it soak in until ready to serve.  Turn out cake onto a service plate and remove the parchment paper.

After the cake cools a bit, turn out onto service plate and remove parchment.

After the cake cools a bit, turn out onto service plate and remove parchment.

Serve in square pieces about the size of a cupcake.

Cut view

Cut view

Nap the cake with sauce on what has now become the top side. Use the rest of the sauce for serving along with some vanilla ice cream or whipped cream. This cake is best served warm!

English Sticky Toffee Pudding

English Sticky Toffee Pudding

I was very pleased with the results and I’m sure you will be too! Don’t be put off by the dates. if you just haven’t had experience with them before. They practically melt into the batter and just add a rich, sweet, caramel flavor. The little bits in the cake are pretty much indistinguishable…not like raisins or chips at all!  The only thing I may do differently in the future is look for a sauce that doesn’t use milk or cream. Technically, that would make it caramel. I know. But I seem to remember sauces more like dark caramel in England and I preferred them. I used Half’n’Half in this recipe, because I didn’t have heavy cream, but it turned out fine. I hope you’ll give it a try. Sticky toffee pudding is equally good with a nice English stout or strong ale, coffee or milk. A warm piece of Sticky Toffee Pudding on a cold day…mmm. Talk about comfort food! Drop a dollop of whipped cream or vanilla ice cream on top and really indulge yourself! Enjoy!!

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Carolina Caviar: Blackeyed Peas…not just for New Year’s Day!

Originally published July 3, 2013 MMM Foodies

 I’m still trying to salvage blogs from my old  blog site…the ones that weren’t erased! The following blog was written from a Summertime point of view ; however, this dish makes a great little chip or cracker topper at holiday gatherings and parties as an appetizer and it’s a interesting alternative to the “Hoppin’ John” New Year’s dish. Wait! Don’t go! I used to hate black-eyed peas too! Read on!

Carolina Caviar

Happy Summer, ya’ll! Are you looking for a nice, cool side dish that doesn’t contain mayonnaise for your picnic or cookout? This is a great little dish that’s quick, easy, vegetarian, healthy and just darn tasty! I’ll just get this out of the way up front: I’m not a vegetarian myself, but I do have to cook for a vegetarian; so, I wind up creating a lot of vegetarian dishes. If you wanted to crumble some bacon into this dish…well, yum! You could even substitute bacon drippings for some or all of the olive oil, but then you totally blow that “healthy” aspect!

Now, before you bail on this recipe, I have to tell you: Until about 6 months ago, I thought that I HATED black-eyed peas. Seriously, a spoonful of black-eyed peas on New Years Day (for good luck) and collard greens (for prosperity) was about all I could handle. Yuck! But I decided to try this “Cowboy Caviar” recipe that I found. I made a few tweaks for my own preferences and holy moley! A spoonful of Carolina Caviar on a Ritz or Townhouse cracker is delicious! (Since I made this my own with a few changes and since I am far from Cowboy status, I changed the name!) It would also be good with a bite of crusty bread or served brushcetta-style (cold or warm).

For your Summer meals, I think this would be a great addition to a picnic or cookout meal. Without mayonnaise, the worry of food poisoning is off the table…literally! Chill it well before serving and this is a terrific choice to accompany burgers, ribs, barbecue or any grilled meat. If you are going vegetarian, it goes well with grilled corn, grilled squash (or that squash and onion bake in my earlier post!) or a good veggie burger. So, are you willing to try it? Can’t we all just give peas a chance? Enjoy!

Ingredients

Ingredients:

1 can Black-eyed Peas, drained & rinsed

1 clove Garlic, minced fine (or use garlic press)

1/4 cup (generous) Onion, chopped fine, Vidalia or other sweet onion

1-2 T. Fresh Herbs, chopped fine, such as basil, oregano and/or marjoram

3 T. Extra Virgin Olive Oil

2 T. Balsamic Vinegar

1 t. Honey

1 t. Dijon Mustard

Pinch each Kosher Salt and freshly ground Black Pepper, to taste.

Caviar ingredient preparation

Carolina Caviar & Dressing

     Directions: In a small, non reactive mixing bowl, combine the vinegar, mustard, honey, salt and pepper. Whisk together and then slowly drizzle in olive oil while continuing to whisk until incorporated and emulsified. Set aside. In a separate, larger mixing bowl, add the black-eyed peas, garlic, onion and herbs and stir to combine. Stir in vinaigrette and mix until evenly distributed. Optional add-ins: raw or roasted red bell pepper, halved grape tomatoes and/or grilled corn. Make it your own, like I did! Enjoy!

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